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Vegetable Stock




  1. Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours.
  2. Uncover stockpot and continue cooking 2 hours.
  3. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.

Makes 4 cups.

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